Marinades to Marinate

One of the best parts of the summer is the outdoor eating and barbeque. Could it be because the men do the grilling?

Let’s get started with some easy marinade recipes to add to your barbeque repertoire.

Tips:

Soak wooden skewers for 20 minutes in water prior to adding the meat or chicken so that they don’t burn while barbequing.

Ask your butcher to cut the meat or chicken into cubes.

Preheat the grill very well to avoid the meat sticking to the grill

Brush the grill with oil when its hot. It will help keep the food from sticking to the grates.

Keep rotating the meat so it will grill evenly.

Always remember safety first. Don’t place the ready food on the same plate that held the raw meat.

Always defrost large cuts of meat, fish or poultry before grilling. You don’t want the outside getting done even before the middle gets sufficiently hot. Smaller cuts of meats, such as thin steaks and small fish, may be cooked frozen if you are short on time.

Marinating meat tenderizes and enhances it’s flavor.

Happy Grilling!

Chicken or Turkey Cutlets

8 chicken cutlets

¼ cup olive oil

3 tablespoon chicken soup mix

1 teaspoon curry powder

Dash of cumin (optional)

Mix the olive oil, soup mix with the curry and optional cumin. Smear the chicken cutlets well with the rub. Refrigerate and let marinate it for 30 minutes.

For kebabs, cut the chicken into cubes and place marinated cubes onto skewers. If you wish you can add vegetables onto the skewers alternating vegetables and chicken. Try colored peppers, onions, cherry tomatoes or zucchini.

Beef Kebabs

2 pounds cubed London broil

1 cup oil

½ cup soy sauce

6 cloves garlic, crushed

½ teaspoon salt

½ teaspoon pepper

Ginger, optional

Combine the oil, soy sauce, crushed garlic and seasoning. Mix well with the cubed meat. Refrigerate and marinate for a couple of hours.

BBQ Lamb

2 pounds lamb leg steak or cubed

4 tablespoon olive oil

2 tablespoon lemon juice

1 tablespoon chopped fresh flat parsley

1 tablespoon thyme

a pinch dried oregano

black pepper, salt and lemon wedges

Mix the olive oil, lemon juice, herbs and spices together. Place the meat in a shallow dish and pour the marinade over each lamb. Make sure to turn the meat so it’s covered well. Let marinate 2-4 hours in the refrigerator. Remove about 30 minutes prior to cooking. Heat barbeque well and coat with oil. Place meat on the grill for 8-10 minutes, rotating it on each side.

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About the Author

Sarah Faham is a recipe writer in Lakewood, NJ. She’s written recipes under the pen name Sarah Cohen. Sarah loves to cooks and specializes in Sephardic cooking. Her recipes are easy to follow and use ingredients that easily attainable. She lived in Melbourne, Australia for 8 years as part of the Lakewood Kollel and feels like that has influenced her cooking a lot. Sarah has done everything from party planning and food decorating for caterers, to workshops on food decorating and napkin folding. In the future Sarah intends on publishing a cookbook which will be dedicated to the memory of her dear mother, Mrs. Dinah Mansour a"h. She was well known in her community as a fabulous cook and a very special woman.